Gerhard Huber

Lunch at 二鶴 江戸前鮨 Nikaku

Chef Setsuo Funahashi is a third-generation master and is pursuing the refined pre-Edo sushi style.He creates sushi using fresh seafood collected in Kitakyushu but uses for the seasoning a rice vinegar from Akasu which is especially and only produce for him. His shari is on the acidic side (which I like) and the nets cut flawlessly. The tomago was served as a rice-egg sandwich which I have not encountered before.